Tuesday, April 26, 2011

A Dozen Recipes for Leftover Easter Eggs

Got a few too many leftover Easter eggs on hand? The good news is that, if left in their shells, hard-boiled eggs will keep in the fridge for up to a week. But with the 12 hard-boiled egg recipe ideas here, they'll likely disappear a lot faster than that. In fact, you might find yourself boiling another dozen. (A note on safety: Be sure to use food-grade dye for your eggs and don't eat eggs that have been out of the fridge for more than two hours total.)

Southwestern Egg Salad Sandwich: Mash chopped eggs with a potato masher or a fork along with some mayo, a little chipotle in adobo or chipotle chile powder, lime juice, salt and sliced scallions. Place on a sandwich roll along with sliced avocado.

Egg Quesadilla: Brush one side of a burrito-size flour tortilla with olive oil. Place oiled side down on a baking sheet. Scatter shredded pepper Jack cheese over the tortilla, top with sliced hard-boiled eggs, green salsa and cilantro sprigs. Top with more cheese and another tortilla. Brush top of tortilla with oil and bake until the cheese has melted and the tortilla is crisp.

Eggs in Purgatory: Make a spicy tomato sauce with onions, garlic, a little bacon (if you like), tomatoes and some cayenne. Slice hard-boiled eggs about 1/2-inch thick, place in a shallow pasta bowl and spoon sauce over.

Potato and Egg Salad: Boil Yukon gold potatoes in their jackets until tender. Drain; peel while still warm, cut into thick slices and toss with a little vinegar (I like sherry or rice vinegar, but it's really your choice). Let sit 30 minutes then toss with hard-boiled egg slices, finely chopped red onion, a little mayo, and a little mustard. If you like, jazz it up with some ham, shrimp or cooked chicken.

Eggs with Asparagus and Parmesan Cheese: Do a riff on an Italian classic that usually has poached or fried eggs atop roasted asparagus. Trim ends of asparagus, then cut them in half crosswise. Place in a bowl, toss with olive oil to coat and roast at 400 degrees until lightly browned and crisp-tender. Sprinkle with grated Parmesan and panko breadcrumbs and roast a few more minutes until cheese has melted. Top with chopped hard-boiled eggs and chives, and if you like, a drizzle of aged balsamic vinegar.
.Quick Egg and Vegetable Hash: Cook some chopped onions, diced red pepper, and thinly sliced peeled carrots in a combo of butter and vegetable or olive oil until the onion is golden brown and caramelized. Add diced cooked potatoes and cook until the potatoes are nicely browned. Add chopped hard-boiled eggs and just a little cream or half-and-half; cook until eggs are heated through.

Not Your Usual Egg Sandwich: Use a baguette or a couple of slices of thick whole-grain country bread. Spread hot pepper jelly on both sides of the bread and top with arugula, sliced prosciutto and sliced eggs.

Warm Bacon, Spinach and Egg Salad: Cook a few slices of bacon until crisp, save the bacon fat and whisk it together with red wine vinegar, red currant jelly (or a little brown sugar) and toss while still warm with fresh spinach and sliced sautéed or grilled portobello mushroom caps, hard-boiled eggs cut in wedges and crumbled bacon. If you don't want to use bacon, omit it and make the dressing with olive oil.

Rich and Creamy Salad Dressing: Halve hard-boiled eggs and separate yolks and whites. Push yolks through a fine-meshed strainer. Whisk in olive oil, mustard, a touch of lemon juice, salt and pepper. Toss with a hearty lettuce, such as romaine, and garnish with chopped egg whites. Variation: Combine sour cream, mustard, yolks, and mayonnaise for a creamy thick dressing.

Meatloaf with Eggs: Put together your favorite meatloaf mixture. Pat half of it into a loaf pan, then make a trench lengthwise down the center and place a row of hard-boiled eggs in the trench. Top with remaining meatloaf mixture, patting it down to enclose the eggs and bake.

Gratinéed Eggs: Make a white sauce by melting 3 tablespoons butter and whisking in 3 tablespoons of flour, cooking over medium-low heat until just beginning to turn golden. Whisk in 2 cups milk, a little nutmeg, salt, pepper and a pinch of cayenne. Cook until thick enough to coat the back of a spoon. Whisk in about a cup of shredded sharp cheddar (or more if you like). Spoon some of the mixture into an 8 x 8 baking dish that's been brushed with a little butter. Place 6 to 8 thickly sliced eggs in the dish and top with more sauce. Sprinkle with a little grated Parmesan and bake at 350 degrees until golden brown and bubbling.